2. BAKE
To cook food in an oven type
appliance. Covered or uncovered
containers maybe used. When
applied to uncovered meat it is
generally called roasting
3. BARBEQUE
To roast slowly in a grid- iron, over
coals, or under a free flame or even
in an electric unit, usually baste with
a highly seasoned sauce
4. BASTE
The term is popularly applied to food
cooked in or served in barbeque sauce
BEAT
To mix smoothly by introducing air in a
mixture using brisk, regular lifting
motion.
5. BLANCH
(precook). To preheat in boiling water or
steam.
(1) Use to inactive enzymes and shrink food for
canning, freezing, and drying. Vegetables are
blanched in boiling water or steam, and fruits in
boiling fruit juice, syrup, water or steam. (2)
Use to aid in the removal of skins from nuts,
fruits and some vegetables.
6. To mix two or more ingredients
thoroughly.
BOIL
To cook in water or liquid in which
bubbles rise and break on the surface.
The boiling temperature of water at sea
level is 212˚F.
BLEND
7. BRAISE
To cook slowly in a covered utensil in a
small amount of liquid or in steam
BROIL
To cook by direct heat
8. CARAMELIZE
To heat sugar or food containing sugar
until a brown color and characteristics
flavor develop due to a slight burning of
the sugar.
Chop
To cut into pieces with a sharp tool, as a
knife
9. CODDLE
To cook below boiling point usually
applied to eggs by pouring boiling water
over them.
DEGLAZE
To remove meat dripping from cooking
utensils to be used in gravy or sauce.
10. DEHYDRATION
A method of food preservation wherein
most of the water from a food is
removed, generally by heated air in a
mechanical dryer. Foods may be dried
in air, in super heated steam, in
vacuum, or in inert gas, or by direct
application of heat
11. DICE
To cut in cubes, usually less than ½ inch
DOT
To scatter small bits over the surface of food
DREDGE
To sprinkle or coat with flour or other fine
substances
12. EMULSIFY
To make an emulsion. When small drops of
one liquid are finely dispersed in another
liquid, an emulsion is formed. The drops are
held in suspension by an emulsifying agent,
which surrounds each drop to form a coating.
EVAPORATE
The removal of water vapor commonly
accelerated by heating or vacuum
13. FLAKE
To separate in layers food like cooked
chicken or fish that divides naturally
FOLD
To combine by using motions, cuttings
vertically through the mixture and turning
over by sliding the implement across the
bottom of the mixing bowl with each turn
14. FREEZING
A method of preserving food by cooling it very
rapidly in a low temperature (usually- 10˚F or
below) and maintaining it at a temperature
below 0˚F.
FRY
To cook in fat, applied especially (1) in cooking
small amount of fat, also called sauté or pan-fry,
(2) in cooking in a deep layer of fat, also called
deep- fat frying.
15. GARNISH
To decorate with small portions of colourful food
like celery, parsley and tomatoes.
GLACE
To coat with a thin sugar syrup cooked to the
crack stage.
GRATE
To reduce to fine pieces or shred by rubbing the
food against a rough or slightly perforated
surface.
16. GRIND
To reduce to fine particles by cutting,
crushing or grinding
KNEAD
To manipulate with pressing motion
accompanied by folding and stretching
LARD
To insert stripe or fat, called lardoons, into or
to place slices of fat on top of uncooked lean
meat to give flavor to fish, and to prevent
surface drying.
17. MELT
To liquefy by heat
MINCE
To cut or chop into very small pieces
MIX
To combine ingredients in any way that
effects a balance distribution
PAN- BOIL
To uncover on a hot surface, usually a fry
pan. The fat is poured off as it accumulates
18. PAN-FRY
To cook in a small amount of fat
PARCH
To brown by means of dry heat; applied to
grain as corn
PARE
To cut off the outside covering
PASTEURIZE
To preserve by mild heating sufficiently to
destroy certain microorganisms and arrest
fermentation
19. PEEL
To strip off the outside covering
POACH
To cook in a hot liquid using precautions to
retain shape. The temperature varies with the
food. Eggs and fish are usually poached.
POT ROAST
A term applied in cooking larger cuts of meat
by braising
20. PRESS
To separate liquid portions by applying
pressure, as in making cider from apples or
extracting coconut milk form shredded
coconut
RENDER
To remove the fat from connective tissues by
slow heating
REFINING
To remove impurities from a material as in
refining sugar
21. ROAST
To cook, uncovered, by dry heat. Usually
done in an oven, but occasionally in ashes,
under coals or on heated stones or metals.
SAUTE
To brown or cook in a small amount of fat
SCALD
(1) To heat milk to just below the boiling point
(2) To dip certain foods in boiling water
22. SCALLOP
To bake food usually cut in pieces, with
sauce or other liquid.
SEAR
To brown the surface of meat by a short
application of intense heat
SHRED
To cut or tear food in a long, narrow pieces
23. SIMMER
To cook in a liquid just below boiling point at
temperature of 185˚F to 210˚F.
SKIM
To remove a floating layer of cream by
passing a “skimmer” under it, as skimming
cream from milk
STEEP
To allow a substance to stand in liquid below
the boiling point for the purpose of extracting
flavor, color or other qualities
24. STEW
To simmer in a small quantity of liquid
STIR
To mix food material with a circular motion for
the purpose of blending or securing a
uniform consistency
STIR- FRY
To fry quickly and turn the ingredients
frequently in small amount of fat
25. TOAST
To brown by means of dry heat
TOSS
To tumble ingredients lightly with a lifting
motion. To prevent crushing, use two
implements, two forks as a fork and spoon
TRUSS
To tie meat of fowl with a string or fasten it
with pins or skewers so it keeps its shape
during cooking.
26. WHIP
To beat rapidly to produce expansion, due to
incorporation of air as applied to cream,
eggs, and gelatin dishes
